Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand. Food lover first and foremost with the aim to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

2 tablespoons flour (use tapioca flour to make gluten free)

1 teaspoon curry powder

1/4 teaspoon hot smoked paprika

1/4 teaspoon salt

cracked black epper

400g white fish – cut into bite sized pieces

Raspberry layer

250g oob organic diced mango – cut into small cubes

1/4 medium red onion – finely diced

1 medium ripe (but still firm) avocado – cut into cubes

1 red chilli – deseeded and finely chopped

1 tablespoon fresh lime juice

Large handful fresh coriander

Method

completely thaw the mango pieces

lay out on a tea towel or some paper towels to soak up excess moisture